Ingredients
Equipment
Method
Directions
- Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain well and return to the pot.
- Add the butter, milk, grated Parmesan cheese, salt, and pepper to the hot potatoes. Mash with a potato masher or use an electric mixer for a smoother texture. Taste and adjust seasoning as needed.
- Preheat your oven to 375°F (190°C). Lightly grease the muffin tin to prevent sticking. Spoon the mashed potato mixture into each muffin cup, pressing and shaping them to form small cups with a slight indentation in the center.
- Place the muffin tin in the oven and bake for 20-25 minutes, or until the edges are golden and slightly crispy.
- While the potato cups bake, combine the sour cream and chopped fresh chives in a small bowl. Stir well and season with a pinch of salt and pepper.
- Once the Parmesan Mashed Potato Cups are out of the oven, let them cool slightly. Spoon a dollop of the chive cream into the center of each cup. Garnish with a few extra chopped chives if desired. Serve warm.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to maintain crispiness.
- For a dairy-free version, substitute butter with olive oil and use plant-based milk and sour cream alternatives.
- Press mashed potatoes firmly into the muffin tin and bake well to help cups hold their shape.